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 India - Broccoli Dal Curry
adapted from Winter Harvest Cookbook by Lane Morgan
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Description
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Ingredients
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- 1 Cup Lentils
- 4 Tablespoons Ghee
- 2 Medium Onions -- Chopped
- 1 Teaspoon Chili Powder
- 2 Teaspoons Black Pepper
- 2 Teaspoons Cumin
- 1 Teaspoon Coriander -- Ground
- 2 Teaspoons Turmeric
- 1 Lemon Lemon Juice
- 2 Medium Broccoli -- Chopped
- 2 Cups Chicken Broth
- 1/2 Cup Dried Coconut -- Optional
- 1 Tablespoon Flour
- 1 Teaspoon Salt
- 1 Cup Cashews -- Optional
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Directions
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Heat ghee in saucepan and saute onions until well browned. Add chili powder, pepper, cumin, coriander and turmeric. Stir and cook, 1 minute. Add lentils, lemon juice, broth and coconut if using. Bring to boil, reduce heat and simmer for 25 minutes. Steam broccoli for 7 minutes. Plunge broccoli in cold water and set aside. Remove 1/3 cup of liquid from the lentil mixture. Add to flour to form a smooth paste. Return to pan, add broccoli, salt and nuts if using. Simmer for 5 minutes. Serve over Basmati rice.
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Serves
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4
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Time to Make
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0:00
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